HARD ROCK CAFE BAKED POTATO SOUP
Produces 2 quarts 

INGREDIENTS
6 or 8 bacon slices--fried & crumbled
1 cup yellow onions--diced 
2/3 cup flour
6 cup hot chicken stock
4 cup potatoes--baked, diced & peeled
2 cup heavy cream       
1/4 cup parsley-chopped 
1-1/2 t granulated garlic
1-1/2 t salt
1-1/2 t red pepper sauce
1-1/2 t coarse black pepper
1 cup cheddar cheese--grated
1/4 cup green onions (whites only)--diced 

PREPARATION

Preheat oven to 400°.  Prick washed potatoes & bake until a fork
pierces to the center easily.  Remove potatoes from oven & allow to
fully cool.  Remove skin & cut potatoes into 1/2" cubes.  Set aside.

Chop and fry bacon then reserve.  Cook onions in remaining drippings
over medium high heat until transparent, about 3 minutes.  Add flour,
stirring to prevent lumps; cook for 3 to 5 minutes, until mixture just
begins to turn golden.  Add chicken stock gradually, whisking to
prevent lumps until liquid thickens.  Reduce heat to simmer and add
potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper
sauce and black pepper.  Simmer for 10 minutes; do not allow to boil.
Add grated cheese and green onions, heat until cheese melts smoothly.
Garnish each serving as desired with chopped bacon, grated cheese and
chopped parsley.

Katie's NOTE:
I got this off of the internet.  It is very good.  I did not use red
pepper sauce.  I microwaved the potatoes...peeling potatoes after
cooking them in the microwave is a little tricky.  Great meal deal.
For only $13, I got 8 servings out of it.